Patrodu
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Colocasia leaves spread with spiced gram flour paste, rolled, steamed, sliced and fried; a rainy-season snack of Kangra and Mandi.
Region: Kangra, Mandi and Hamirpur, Himachal PradeshOccasion: Monsoon snack and festivalsTime: 1 hrServes: 4Vegan
Ingredients
- 8 large colocasia (arbi) leaves
- 1½ cups gram flour (besan)
- 2 tbsp tamarind pulp or 1 tsp amchur
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp ajwain
- Salt to taste
- Mustard oil for frying
Method
- Wash the leaves and cut out the thick central vein.
- Mix the gram flour, tamarind, spices and salt with water into a thick paste.
- Lay a leaf face down, spread with paste, lay another leaf on top and repeat with 3–4 leaves.
- Fold in the sides and roll tightly. Steam the rolls for 25–30 minutes and let them cool.
- Cut into slices and shallow-fry in mustard oil until crisp.
- Serve hot with tea or as a side dish.
History
Colocasia grows in damp corners of hill farms, and its leaves have long been cooked in the lower valleys of Himachal Pradesh in the monsoon.
Significance
Patrodu is made when the new leaves appear in the rains and is a favourite at family gatherings.